August 25, 2011

Lemon, Garlic, & Herb Spaghetti

but there is something about changing around the traditional spaghetti and meatballs that appeals to me.

i love fresh, light pastas, and this weeknight meal is the perfect dish for early fall.

freshly squeezed lemon, biting romano and parmesan, and fresh herbs make this meal a hit.

this is my very own creation, and i'm so excited to share it with you!

Lemon, Garlic, & Herb Spaghetti

8 oz. spaghetti

1/4 c. shredded parmesan cheese

1/4 c. shredded romano cheese

1 tbsp. olive oil

2 cloves garlic, chopped

juice of 1 lemon

2 tsp. chopped basil

1 tsp. dried oregano

salt and pepper to taste

Boil enough water to cook spaghetti in a medium-large pot. While water is boiling, pour olive oil and garlic into a small skillet over medium-low heat. Let garlic start to brown then remove from heat and pour garlic oil into a large bowl and set aside. Add shredded cheeses, lemon juice, basil, and oregano to the garlic oil, set aside.